Chow:
Step 1: Slice up all your veggies. I used capsicum, bean sprouts, green chilies and onions.
You can add carrots, cabbage depending on what you prefer
Step 2: Boil your noodles- I used Ching’s hakka noodles. Please Ensure you keep checking the consistency to prevent them from getting soggy.
Step 3: Once boiled, strain your noodles and let them run under cold water for a bit.
Step 4: Heat oil in a deep dish. Add in garlic and let it get nice and brown. Your veggies can go in now. Add 1 tablespoon of vinegar, 2 tablespoons of soya sauce (I used the lighter one, so if you’re using a dark one, I recommend you to please start with 1 spoon).
Step 5: Add in your noodles and mix well. Add salt to taste, pepper and another tablespoon of vinegar. You can add a little more soya sauce depending on the color (it’s all about improvising :))
Step 6: I love egg, so I added one omelette shredded into little pieces to my noodles at the end.
Chili Chicken:
Step 1: Dice up your chicken (boneless 500gms), wash well and put it in a big bowl.
Step 2: Add 1 tsp ginger, 1 tsp garlic, 1 tbsp vinegar, 1 tbsp soya sauce (I used the light one but I recommend using a dark one for the Color) and salt to taste.
Step 3: While the chicken is marinating, dice up some green capsicum (1 capsicum), onions (2 medium onions)and 2 slit green chillies.
Step 4: Add 2 tablespoons of gram flour to the marinated chicken and coat well.
Step 5: Heat oil in a non-stick pan. Add in some garlic ( 1 tbsp- I love burnt garlic) and then your chicken mix. While the chicken starts cooking, don’t forget to add the capsicum, onions and chilies. Mix all well along with the chicken till the chicken is fried well.
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